A fragrant and tender Moroccan lamb tagine, slow-cooked with succulent apricots and a blend of aromatic spices, creating a deeply flavorful and comforting meal.
Slow Cooker Lamb Tagine
A fragrant and tender Moroccan lamb tagine, slow-cooked with succulent apricots and a blend of aromatic spices, creating a deeply flavorful and comforting meal.
Ingredients
- 1.5 kg lamb shoulder cut into 2-inch cubes
- 1 tbsp olive oil
- 2 medium onions chopped
- 3 cloves garlic minced
- 1 tbsp ginger grated fresh
- 1 tsp turmeric ground
- 1 tsp cumin ground
- 1 tsp coriander ground
- 0.5 tsp cinnamon ground
- 0.25 tsp cayenne pepper optional
- 400 g diced tomatoes canned
- 250 ml chicken broth
- 150 g dried apricots halved
- 0.25 cup fresh cilantro chopped
- to taste salt
- to taste black pepper
Instructions
- 1. Heat olive oil in a large skillet over medium-high heat. Brown the lamb cubes in batches until seared on all sides. Transfer lamb to the slow cooker.
- 2. In the same skillet, add chopped onions and cook until softened, about 5-7 minutes. Add minced garlic, grated ginger, turmeric, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- 3. Transfer the onion and spice mixture to the slow cooker with the lamb.
- 4. Add diced tomatoes, chicken broth, and dried apricots to the slow cooker. Season with salt and pepper. Stir everything to combine.
- 5. Cover and cook on low for 6-8 hours, or on high for 3-4 hours, until the lamb is fork-tender.
- 6. Taste and adjust seasonings if needed. Garnish with fresh cilantro before serving.
Notes
For a richer flavor, briefly sear the lamb cubes in a hot skillet before adding them to the slow cooker. Serve this tagine with couscous, fluffy rice, or crusty bread to soak up the delicious sauce. A sprinkle of toasted slivered almonds or fresh mint can add an extra layer of texture and freshness.
